1. Crush the almonds in a mortar and pestle with a few drops of water or grind in a food processor.

3. Place the saucepan over a low heat and bring to the boil. Remove from heat, strain and keep warm.

4. In another saucepan, beat together the egg yolks and sugar until pale and creamy then gradually add the strained milk beating well.

5. Cook over a very low heat stirring continuously with a wood spoon until the cream begins to thicken. Remove from heat.

6. Add the almond essence and strain into a freezer proof plastic container. Cover with an airtight lid and leave to cool for at least 20 minutes.

7. When cold, place in the freezer. After an hour, remove and beat vigorously to break up any ice crystals. Cover and re-freeze until required.

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